Vietnamese Lemon Grass Baked Chicken Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
WALDINE VAN GEFFEN VGHC42A
1: Chicken or favorite parts, skin
2 Stalks: lemon grass, bottom 6" only, slice diagonoally
1/2 cup: Low-sod soy sauce,
2 tbsp: Canola oil,
1 tbsp: Fish sauce,
2 centiliter: Garlic, mince
1 tsp: Sugar,
2: Unripe green bananas, quarter
4 slice: Fresh pineapple, halve
Directions:
Mix lemon grass, soy sauce, oil, fish sauce, garlic and sugar. Pour
over chicken, cover and refrigerate for at least 3 hours or
overnight. In baking dish, arrange chicken, undrained, in single
layer. Add banana and pineapple; pour remaining marinade over all.
Cover and bake 350~ about 30 minutes. Remove cover and turn chicken.
Return to oven and bake, uncovered, about 30 minutes more. Serve over
rice. 478 Cal, 20 gr fat, 37% fat.
Source from luhu.jp
over chicken, cover and refrigerate for at least 3 hours or
overnight. In baking dish, arrange chicken, undrained, in single
layer. Add banana and pineapple; pour remaining marinade over all.
Cover and bake 350~ about 30 minutes. Remove cover and turn chicken.
Return to oven and bake, uncovered, about 30 minutes more. Serve over
rice. 478 Cal, 20 gr fat, 37% fat.
Source from luhu.jp